Since we opened in 2014, we have deepened our supply chain to focus on food heroes who are really committed to bringing the best ingredients that we can source.  From our Karaway Bakery  brioche buns to daily delivered fish from Stickleback, Wing of St Mawes and AO Seafoods, the best Hereford Beef from Johnsons, and everything in between. In addition, our own farm in Wigsthorpe delivers well hung hogget in season and Tamworth/Oxford Sandy Black cross pork as well as providing a steady supply of seasonal game, vegetables and fruit. A Swaps’ Board enables us to take the freshest, seasonal produce from private individuals and small local suppliers in exchange for credit in the restaurant or behind the bar. We butcher and cure our own meat, stuff our own sausages, make our own breads, pasta, sauces, jams, chutneys, cakes and pickles. In our parents day, vegetables were cooked to death but we slowly learned the benefits of cooking less and retaining flavour and texture. The British have traditionally cooked their meat for a long time, sometimes at the expense of flavour. Some dishes require it but others are, in our view, ruined by overcooking. A hanger steak, for example, is quite simply inedible if ‘well cooked’ so we suggest those who like well done steak other cuts such as sirloin and flat iron. We will always try to accommodate requests and amendments where possible, taking in to account personal taste as well as dietary needs. We have particular personal experience of gluten allergies, the majority of our NVB beer being gluten free and many of our coeliac guests come time and time again for a great choice of food & drink.